GAIL’S SPICY BLOODY MARIA WITH PICKLED VEGETABLES

GAIL’S SPICY BLOODY MARIA WITH PICKLED VEGETABLES

Serves 2

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Directions

Combine tomato juice, tequila, hot sauce, Worcestershire, horseradish, and lemon juice in a pitcher; stir with a wooden spoon. Fill 2 tall glasses with ice and pour Bloody Maria mixture over ice. Add salt and pepper to taste, then drizzle with good quality olive oil. Sprinkle with a pinch of celery salt.

Arrange pickled vegetables on a platter and garnish each glass as desired.

*You can also use celery salt to rim the glasses.

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Ingredients

2 1/2 cups tomato juice
4 ounces tequila
2 dashes of hot sauce, to taste
3 dashes of Worcestershire
   sauce
1 1/2 tablespoons grated fresh
   horseradish
Juice of half a lemon
Salt and freshly ground black
   pepper
2 pinches of celery salt*
A drizzle of good quality extra-
   virgin olive oil, to finish

Garnishes:

3 to 4 pickled onions, cut into
   small pieces and place on
   toothpicks
3 to 4 pickled green beans, cut
   into small pieces and place
   on toothpicks
2 celery spears
2 Persian cucumber spears